Today's delicious recipe is one I've had in my draft folder for a while since I kept forgetting to take pictures. Finally, I remembered, and so, I present to you:
This has been a family favorite for some time. It does very well if made a day or two ahead and is an excellent choice if providing a meal for someone in need (like a family who just had a baby!!). Adjust cooking time since it will be chilled.
Savory Shepherd's Pie
serves up to 8
1.5 pounds ground beef (grass fed is best)
1 medium onion, diced (or 2 T. minced, dried)
1 c. chopped carrots
1 stalk celery, diced
1.5 T. flour (we use w/w pastry flour)
rosemary - 1.5 t. fresh or 3/4 t. dried
thyme - 1.5 t. fresh or 3/4 t. dried
1/2 - 1 t. sea salt
1/4 - 1/2 t. black pepper
1 c. beef broth
2.5 pounds organic russet potatoes
1 - 2 cloves minced garlic (or 1 t. garlic powder)
1/4 c. butter
1/3 - 1/2 c. milk or cream (use more if needed)
salt & pepper to taste
shredded Parmesan, sharp cheddar, or other cheese
freshly ground black pepper
Prepare mashed potatoes using your preferred method; this can be done beforehand or while preparing the meat if you like to multitask. :)
Lightly grease a 9x13 casserole. Brown the ground beef in a large skillet along with the onion; add carrots and celery and cook over medium heat about 5 - 10 minutes or until veggies are beginning to soften (check with a fork).
Sprinkle flour over the top and stir to combine; stir in seasonings then add broth.
Cover, reduce heat, and simmer for 5 minutes or so allowing broth to thicken and veggies to soften further; transfer meat to prepared casserole dish.
Spread mashed potatoes over meat/veggie mixture; sprinkle on toppings of choice.
Bake in a preheated 400F oven for 30 minutes or until top is lightly browned -- this one could have browned a bit more, but everyone was hungry!
Visit our Homemade Pantry page for more "healthier version" ideas -- save money and avoid all those nasty artificial ingredients by cooking from scratch. :)
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